Spinach and Egg Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound fresh spinach
- 2tablespoons red-wine vinegar
- 1ablespoon Dijon-style mustard
- Salt and freshly ground pepper to taste
- 4tablespoons olive oil
- 2hard-cooked eggs, boiled for 10 minutes
- 4tablespoons finely chopped Italian parsley
Nutritional analysis per serving (4 servings)
183 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
- Step 2
Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
- Step 3
Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.
Private Notes
Comments
I added avocado and it was still boring, next time I would add fresh croutons and/or chopped shallots.